Prep 1 hr
Cook 0 mins
This a wonderful easy meal that I learned from my grandmother when I was a young girl, it was always a favorite around our house when I was growing up. A meal in itself or you can add your favorite vegetables on the side. It is a hot delicious healthy meal that will satisfy a hearty eater.
- preheat oven to 350 degrees.
- boil eggnoodles and drain.
- layer ingredients in a large casserole dish.
- top with shredded cheese.
- bake for 40 minute.
We loved this! I made it with leftover honey glazed ham which have it a unique flavor. Will be making this again soon with leftover ham from Easter. Thanks for sharing! Made for PAC Spring 2009
This is my sister's recipe and last time I spoke with her on the phone she said her husband made this again, adding a can of Rotel tomatoes to it so I tried that tonight. It was very tasty! Everyone really enjoyed it. And because I like crunchy tops to casseroles, I added some crushed and seasoned cornflake crumbs in the last 10 or 15 minutes. The final outcome was really tasty, and only slightly spicy. I would happily make this again but I would drain the Rotel tomatoes first as the sauce was a bit thin. A large green salad on the side would be just the ticket. Made for PAC Spring 2009! Great job j9! (-:
I got very mixed reviews from this dish. DS said it was good and ate it without complaints, one of my DD said that it definitely is not her favorite but she ate it all, another DD picked out all of the ham and said she didn't like the flavor of the ham combined with the sauce but she ate the noodles. DH looked at it an the pan and said it reminded him too much of his mom's tuna noodle casserole and he wouldn't even try it. I have to agree with DH as I thought the background flavor was that of my mom's tuna noodle casserole (ham made it MUCH better)...I always ended up going to bed extra early on Tuna Noodle nights. For those who like tuna noodle casserole this is a must try recipe. Made and reviewed for Spring PAC 09